Cinnamon Raisin BiscottiDec 15 2011 by
Ah, biscotti! The grown up version of dunking cookies in milk. This is one of my favorite homemade gifts to give out during the holidays. Traditionally biscotti is served with coffee but in my household it’s our favorite thing to dunk in our hot chocolate. This recipe only makes 8-10 slices so if you’re like me and you sample a few pieces (you know, for quality assurance!), you might want to make a double batch!
- 1 cup whole wheat flour
- 1/4 cup almond flour
- 1/3 cup raw coconut crystals
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
- 1 tbsp tapioca starch
- 1 tbsp potato starch
- 2 tsp baking powder
- 1/2 cup water
- 2 tsp neutral flavor oil
- 1 tsp pure vanilla extract
- 1/4 cup Homemade Almond Milk
- Preheat oven to 350 degrees. Line baking sheet with parchment paper
- Mix together the flours, sugar, cinnamon and salt. Mix in the pecans and raisins.
- In a separate bowl whisk together the tapioca starch, potato starch, baking soda, water, oil, vanilla extract and milk. Add to flour mixture, stir until combined.
- Place the dough onto the baking sheet and shape into a loaf about 1 inch thick, 5 inches wide and about 8 inches long.
- Bake until firm, about 25 minutes. Remove from the oven. Reduce oven temperature to 300 degrees.
- Let the loaf cool about 10 minutes then cut diagonally into approximately 1 inch thick slices.
- Arrange slices cut-side down and bake 10 minutes, then turn the slices over and bake 10 more minutes.
- Place the slices upright on the pan, turn the oven off but leave the pan in the oven as it cools.
- The slices should be firm and crispy.
Makes 8-10 slices.
Serving size 1 slice.
Nutrients per serving: Calories: 146, Cal. from Fat: 57, Total Fat: 6.5g, Sat. Fat: 1g, Carbs: 20g, Fiber: 2.5g, Sugars: 54g, Protein: 3g, Sodium: 1mg, Chol: 0mg
Leftover biscotti will keep for up to 5 days at room temperature. After that you can place it in the fridge for an addition 5 days.